Ingredients

The following ingredients have 4 Servings
  • 1 block store-bought puff pastry
  • 1 package organic goat cheese
  • 12 organic tomatoes with vines attached
  • 4 tsp pesto
  • 2 tsp heavy cream
  • 2 Tbsp parmigiano reggiano, grated
  • A drizzle extra virgin olive oil
  • salt and pepper to taste

Instruction

  • Pre-heat oven to 380° F.
  • Dust wood board with flour and place block of puff pastry on it.
  • Using a rolling pin roll out the dough rotating the square as you roll to make it uniform.
  • Roll to a thickness of 5mm.
  • Take the tartlet mold and place on dough.
  • With a sharp knife cut around the mold staying 1cm away from the edge making the dough circle larger than the mold.
  • Using some olive oil grease the tartlet mold.
  • Press puff pastry circle into mold, and using the rolling pin remove any excess dough from edge.
  • Mix pesto and heavy cream, and spread onto bottom of puff pastry.
  • Crumble goat cheese over pesto filling tartlet a bit.
  • Place the vine tomatoes on top of goat cheese.
  • Drizzle a bit of extra virgin olive oil on top.
  • Finish with a sprinkle of parmigiano, salt and pepper, and some fresh basil.
  • Place on a baking sheet and into the oven it goes for about 20-25 minutes.
  • Let cool for about 1 minute, if you can resist eating them.
  • Take out of mold, and you're ready to enjoy!